Josh Baum created this stellar coleslaw for his first Santa Fe barbecue restaurant, Josh’s.
- 1 cup chopped hot green chile, drained of excess liquid
- 1 medium bunch cilantro, stemmed and chopped (about ½ cup chopped)
- ¼ cup corn oil or other vegetable oil
- ¼ cup unseasoned rice vinegar
- ¼ cup granulated sugar
- 1 cup mayonnaise (do not use any variety of light or reduced-fat mayo or Miracle Whip)
- about 12 cups shredded cabbage or coleslaw mix
- salt and black pepper
SERVES 8 TO 12
- Combine chile, cilantro, oil, vinegar, sugar, and mayonnaise in a large bowl. Whisk together until smooth.
- Mix in cabbage, stirring to combine well. Taste and season with salt and pepper as desired. Let sit 15 minutes at room temperature before serving, or cover and refrigerate for up to a day. Enjoy.
This recipe originally appeared in Red, White, and Q by Cheryl Alters Jamison.